Acesulfame potassium structure
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Common Name | Acesulfame potassium | ||
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CAS Number | 55589-62-3 | Molecular Weight | 201.242 | |
Density | 1.512g/cm3 | Boiling Point | 332.7ºC at 760 mmHg | |
Molecular Formula | C4H4KNO4S | Melting Point | 229-232°C (dec.) | |
MSDS | Chinese USA | Flash Point | 155ºC |
Use of Acesulfame potassiumAcesulfame potassium is an artificial sweetener. Acesulfame potassium (long-term) affects cognitive functions, potentially via altering neuro-metabolic functions in mice[1]. |
Name | Acesulfame potassium |
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Synonym | More Synonyms |
Description | Acesulfame potassium is an artificial sweetener. Acesulfame potassium (long-term) affects cognitive functions, potentially via altering neuro-metabolic functions in mice[1]. |
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Related Catalog | |
References |
Density | 1.512g/cm3 |
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Boiling Point | 332.7ºC at 760 mmHg |
Melting Point | 229-232°C (dec.) |
Molecular Formula | C4H4KNO4S |
Molecular Weight | 201.242 |
Flash Point | 155ºC |
Exact Mass | 200.949814 |
PSA | 68.82000 |
LogP | 0.47680 |
Storage condition | 0-6°C |
Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
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Hazard Codes | Xi |
Risk Phrases | R36/37/38 |
Safety Phrases | S26-S36/37/39 |
RIDADR | NONH for all modes of transport |
WGK Germany | 1 |
RTECS | RP4489165 |
HS Code | 2934999090 |
~% Acesulfame potassium CAS#:55589-62-3 |
Literature: US2009/318686 A1, ; Page/Page column 6-7 ; |
~% Acesulfame potassium CAS#:55589-62-3 |
Literature: Synthesis, , # 5 p. 405 - 406 |
~% Acesulfame potassium CAS#:55589-62-3 |
Literature: Synthesis, , # 5 p. 405 - 406 |
Precursor 3 | |
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DownStream 1 | |
HS Code | 2934999090 |
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Summary | 2934999090. other heterocyclic compounds. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0% |
Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2.
PLoS ONE 10(4) , e0124030, (2015) Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when... |
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In search of a role for carbonation: is this a good or bad taste?
Gastroenterology 145(3) , 500-3, (2013)
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Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.
J. Sci. Food Agric. 93(13) , 3304-11, (2013) Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice ... |
SWEET ONE |
1,2,3-Oxathiazin-4(3H)-one, 6-methyl-, 2,2-dioxide, potassium salt (1:1) |
ace-SUHL-faym |
1,2,3-oxathiazin-4-ol, 6-methyl-, 2,2-dioxide, potassium salt (1:1) |
Acesulfam-K |
Acesulfame potassium salt |
ACESULPHAME-K |
Potassium acesulfame |
potassiumacesulfame |
Potassium 6-methyl-4-oxo-4H-1,2,3-oxathiazin-3-ide 2,2-dioxide |
SUNETTE |
6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, potassium salt |
EINECS 259-715-3 |
Potassium 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide |
1,2,3-Oxathiazin-4(3H)-one, 6-methyl-, 2,2-dioxide, potassium salt |
Acesulfaml-K |
acesulfame potassium |
6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt |
MFCD00043833 |
Acesulfame-K |